Conquering quality: the transformation of the Italian olive oil sector from the 19th century to the 1960s

Over the past century and a half, Italy has transformed itself from an industrial exporter of mainly low-grade oil for industrial use to a prominent global producer of high-quality table olive oil. This major change was triggered by international competition and the advent of seed oil in the 20th century. In response to these challenges, the sector has embraced technological innovation and efficiency, improving productivity and quality standards. A key contribution came from the Italian industry, internationally renowned for its sophisticated machinery and tools for harvesting, processing and refining oil. As a result, the country is now the world’s largest importer and consumer, and the second largest exporter of olive oil by volume after Spain, with exports worth much more than imports. This paper examines the transformation of the Italian olive oil sector, focusing on the role of scientific and technological innovation, the contribution of trade associations, cooperation and education, and the strategies to overcome the relatively small size of many olive oil companies.